That's funny, I have pork tenderloin out, and mushrooms in the fridge. I am making this with my pork tenderloin. It is very good, and the pork is nice and tender. You could always add some mushrooms to the sauce. Paprika pork medallions 2 pork tenderloins sliced 1/4 thick on the bias (about 1 oz slices) sea salt and fresh black peppercorns flour for dredging 2 tbsp olive oil 1 large clove garlic thinly sliced 1/3 c dry sherry 1/2 c chicken stock 1 tsp sweet paprika 2 tbsp sour cream chopped fresh flat leaf parsley Dredge pork slices in flour and season with s/p. Heat oil in large skillet on med high. Fry the pork slices cooking 3 to 4 pieces at a time depending on size of pan. Fry for about 2 min per side until just golden and still slightly pink in the center. Remove the pork from the pan and transfer to plate and tent with foil. Repeat until all pork is cooked adding more oil to pan if needed. Using the same skillet cook the garlic over med heat for 1 min or until golden. Add the sherry, paprika and stock. Reduce for 3-4 min to develop the flavor and reduce by half. Remove from heat and whisk in the sour cream. Return pork to skillet and cook on low for about 1 min or until meat is cooked through. Sprinkle with choppped parsley and serve. (note this makes about enough sauce to just cover the pork) I am serving it with this rice dish which will be cooked in my rice cooker, although I am sure it can be easily adapted for stove top. Also serving corn and salad. 1 1/2 c long grain white rice 2 c chicken stock 2 tbsp olive oil 2 small white onions chopped 1/4 c pine nuts 1/4 c fresh lemon juice 1 tbsp minced fresh dill or 1 tsp dillweed 1 1/2 tsps minced fresh mint leaves or 1/2 tsp dried, crumbled mint leaves 1 c crumbled feta 1 lemon cut into eight wedges coat the rice cooker bowl with nonstick cooking spray or olive oil. Place the rice in the bowl. Add the stock, swirl to combine. Clove the cover and set for regular cycle. When machine switches to keep warm cycle, let rice steam for ten minutes. While rice is steaming in a small skillet heat the olive oil over med heat. Add onions and cook stirring until translucent and softened about five min. Add the pine nuts and cook stirring constantly until golden brown. When the rice steaming period is finished add the sauteed mixture to the rice bowl along with the lemon juice, dill, and mint. Stir with a spoon to evenly distribute. Close cover and let rice steam for and additional ten minutes on the keep warm cycle. Serve immediately topped with some feta and lemon wedge on the side. The rice can be kept on the warm cycle for up to two hours but don't add the lemon juice, dill and mint until ten min before serving. Shelley

I don't like pumpkin either, I always sub some other type of squash when I make the dish. It has no discernable coconut flavor, but you could easily sub heavy cream. Also could make "Italian" version using tomato sauce instead of coconut milk, and italian seasonings. Italians often sub squash in for some type of pasta or meat. Which BTW reminds me of another favorite food of mine--hubbard squash. If you can find one that isn't huge, you might like to make some dishes with that. If I can ever find a football sized one, I do stuffed squash with it. You can make all kinds of things with bean flours, but I don't know how much of that you can eat.

Susan, I am happy to have inspired you! Looks GREAT, doesn't it... when it is all done. I still have a pile of plastic hangers, as well as more wooden ones in the guest room I am fixing up. Some time I will probably take those plastic ones to a thrift store.. for now, they aren't bothering anything... as there is nothing but empty hangers in there. ;) Moni

Donna, I am so sorry about your hand! Ice, rest, ibuprofen. I started the day working on staining our fence. I am on the side that has wire to keep the dog in, so it is all by brush. UGGHHH! Our son called and wanted to stop over with our granddaughter, so I quickly abandoned the staining and grabbed a shower so I could play with Charlotte! We had tons of errands after they left, and got home after 3. I started working on "fixing" some blocks that are the start to a wedding quilt for November. I started this a couple years back at one of the retreats and just couldn't get going on it, but now that it has a home, I hope to make good progress! After dinner, I will be back to the machine. Sue